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This is an example of meat after the cutting loss of bone, fat, etc...

Beef

If you buy a mixed quarter of beef with an average weight of 200lbs. You will get about 110lbs. of meat after processing.
Hogs

If you buy a half of hog with an average weight of 100lbs. You will get about 65lbs. of meat after processing.

Riverside Meats processes animals mostly boneless, we leave the bone in the Porterhouse/T-Bone steaks, chuck roasts, and ribs. Cutting this way will save on freezer space and the cuts are easier to prepare.  If you prefer the bone left in your meat you must request it when your cutting order is received.

 

Riverside would like the meat picked up within seven days of notifying you it is ready.

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BEEF CUTTING INSTRUCTIONS

NAME_______________

PHONE_________________

WHOLE CARCASS (  )          SIDE (  )              1/4 (  )

PACKAGING

THICKNESS

PER PACK

STEAKS-

___________

_________

ROUND STEAK-REGULAR, TENDERIZED, OR GROUND

ROAST-

___________LBS.

GROUND BEEF- 1 LB.  1.5 LB.  OR   2 LBS. 

(IF BEING DONE) PATTIES_____________LBS.

(IF BEING DONE) SAUSAGE-

VACUUM SEALED OR BULK

 

RIBS

YES/NO

 

 

SOUPBONES

YES/NO

 

 

LIVER

YES/NO

 

 

HEART

YES/NO

 

 

OX-TAIL

YES/NO

 

 

TONGUE

YES/NO

 

 

SPECIAL INSTRUCTIONS:

 

 

 

 

PORK CUTTING INSTRUCTIONS

 

DATE __________________

 

NAME__________________

PHONE________________

WHOLE CARCASS  (      )     SIDE  (         ) 

PACKAGING

THICKNESS

PER PACK

 

CHOPS

__________

_________

 

PORK SHOULDER STEAKS OR ROASTS

 

ROAST

______LBS.

 

 

HAM STEAK

__________

_________

 

HAMS

CURED OR FRESH

 

PACKAGED- WHOLE  1/2  1/3  1/4

 

BELLIES

CURED OR FRESH

 

RIBS

YES/NO

 

 

HOCKS

YES/NO

 

 

LARD

YES/NO

 

 

LIVER

YES/NO

 

 

HEART

YES/NO

 

 

TRIM: GROUND PORK BREAKFAST SAUSAGE BULK LINKS OR PATTIES

 

 

 

 

SPECIAL INSTRUCTIONS:

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Unbeatable Meat Processing Services On-Farm

Do you need your livestock butchered on your farm? Count on the custom butchering services of Riverside Meats and Processing in Swanville, Minnesota. Contact us today for more information about our services. Our butchering truck will come out to your farm to perform butchering on-site. We butcher the animals on your farm, then take them back to our facility for further meat processing to your specifications. Our truck normally visits farms within a 60-mile radius, but feel free to contact us if you live further away.

Meat Processing On-Site

You can also bring your live animal to our location and we will butcher here for you including cattle, hogs, goats, and sheep.

Sausage

We also make all different varieties of sausage and smoked meats see Wild Game Processing & Sausage

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Price List

Butchering one beef- $35.00
Butchering one pig- $18.00
Processing pork or beef- $.46lb on hanging weight of animal 
(this includes cutting, paper wrapping, grinding & freezing)    
Optional Additional Charges 

Trip charge- $.50 per mile to pick up animals on the farm

Wrap individual steaks- $.05 lb. on hanging weight

Vacuum sealing- $.35 per package
Patties- $.35 lb.
Smoking meat- $.75 lb. for animals processed here or $.95 for meat brought in for smoking only
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We also offer-

Beef & Pork- Market price on hanging weight*

WE OFFER WHOLE, HALVES & QUARTERS
*hanging weight is the weight of the animal on the rail after being butchered.

50% DOWN PAYMENT REQUIRED AT TIME OF ORDER. 
Normal beef processing includes;
Steaks 1" thick (Ribeye, Sirloin, Sirloin Tip, Tenderloin, T-bone, Porterhouse, Round )
Roasts (Chuck, Prime Rib, Arm, Rump)
Ribs, Soupbones, Liver, Heart, Tongue, Ox-Tail
& Ground Beef
Normal pork processing includes;
Cuts (Chops, Shoulder Steaks)
Roasts (Pork Shoulder, Fresh Ham)
Bellies (Bacon or Fresh Side Pork)
Hams (Fresh or Smoked)
Spare Ribs, Country Style Ribs, Hocks, Liver, Heart
& Ground Pork
Our beef are dry-aged for 10 to 14 days unless the customer specifies otherwise.
Ask us about paper wrapping or vacuum sealing.
     
There are many other options for your processing; your special requests for other items may be made when cutting orders are taken.

What does this mean?  If you buy your meat by the whole animal you achieve large savings from retail prices at the grocery store. An average whole beef weighs 750lb hanging weight. You pay market price x 750lbs. After the animal is processed you will take home on average 460lbs of beef (loss of bone, fat, etc.).  If you divide your cost of beef by what you take home you'll see your price per pound for all your meat.

Cut of BeefEstimate Weight (lbs.) you get on a 750lb  hanging weight Beef***Common Grocery store retail prices Retail Price you would pay for amount you would get buying a whole  beef
T-BONE 30lbs.$8.99$269.70
RIBEYE 20lbs.$8.99$179.80
SIRLOIN 20lbs.$5.09$101.80
SIRLOIN TIP 15lbs.$3.99$59.85
ROUND STEAK20lbs.$3.99$79.80
CUBE STEAK (tenderized round steak)20lbs.$4.39$87.80
TENDERLOIN 5lbs.$10.99$32.97
BEEF ROAST (chuck, arm & rump)130lbs.$3.99$518.70
GROUND BEEF200lbs.$3.79$758.00
TOTAL RETAIL COST BUYING INDIVIDUAL CUTS AT GROCERY STORE!

STORE PRICE

$2088.42


 *** these weights are estimates on an average beef

 There are also more items you have the option to keep on the whole beef such as beef ribs, soupbones, suet,  liver, heart, ox-tail & tongue.  Our beef are dry-aged resulting in better quality, flavorful, tender steak. You will be supporting local farmers. Also, the meat will be packaged and cut to your specific requests. There are many possibilities to customize your order to your liking. The cuts listed above are the most comon. So give it a try. Maybe a 1/2 or 1/4 beef would suit you better. I guarantee you will not be disappointed with your decision!